Why You’ll Love Chicken Shawarma Bowls Recipe

This dish balances bold and fresh flavors beautifully: the seasoned chicken packs a punch while the chilled tzatziki and crisp veggies bring brightness. It’s versatile enough for a weeknight dinner yet special enough for guests. Plus, with grains, protein and veggies all in one bowl, it’s a complete meal that works for leftovers or meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 to 8 boneless skinless chicken thighs
2 lemons, juiced
½ cup olive oil
6 cloves garlic, minced
1 tsp kosher salt
2 tsp freshly ground black pepper
2 tsp ground cumin
2 tsp paprika
½ tsp ground turmeric
Pinch ground cinnamon
Crushed red pepper flakes, to taste
1 red onion, roughly chopped
½ cup hummus (or substitute whole chickpeas)
1 English cucumber, chopped
1 cup cherry tomatoes, halved
1½ cups dry jasmine rice
Fresh chopped parsley, for garnish
Feta cheese crumbles, for topping (optional)

Tzatziki Sauce:

1 cup plain Greek yogurt
2 cloves garlic, minced
1 small English cucumber, peeled and diced
½ tsp dried dill weed
3 tsp fresh lemon juice
Salt and pepper, to taste

Directions

Mix the marinade ingredients (lemon juice, olive oil, garlic, salt, black pepper, cumin, paprika, turmeric, cinnamon, red pepper flakes) and add the chicken thighs. Marinate for at least one hour or overnight in the fridge.
Cook the jasmine rice according to package instructions. While rice cooks, make the tzatziki by combining yogurt, garlic, diced cucumber, dill, lemon juice, salt and pepper in a bowl.
Preheat the oven to 425 °F (≈ 220 °C). Grease a baking pan. Remove the chicken from the marinade and place it on the pan along with the chopped red onion.
Roast the chicken for 30‑40 minutes or until cooked through (internal temperature reaches 165 °F / ≈ 74 °C). Allow the chicken to rest a few minutes, then slice thinly.
To assemble each bowl: place a scoop of cooked rice at the bottom, top with sliced chicken and the roasted red onion, add chopped cucumber and halved cherry tomatoes, then add a spoonful of tzatziki and a spoonful of hummus. Finish with chopped parsley, feta crumbles if using, and a little crushed red pepper if desired.

Servings and timing

Serves: 6 bowls.
Prep time: 20 minutes (plus marinating).
Cook time: 30 minutes.
Marinating time: minimum 1 hour.
Total time: approximately 1 hour 50 minutes.

Variations

Use grilled chicken instead of oven‑roasted for a smoky flavor.
Replace jasmine rice with quinoa, cauliflower rice, or bulgur for different textures or dietary needs.
Swap chicken thighs for chicken breast if you prefer leaner meat.
Add roasted vegetables like bell pepper, zucchini or eggplant for extra color and nutrients.
Use a flavored hummus (for example garlic or roasted red pepper) to change up the taste profile.
Make it vegan by substituting tofu or chickpeas for chicken, and dairy‑free yogurt for the tzatziki base.

Storage/Reheating

Storage: Store any leftover components separately (chicken, rice, veggies, sauces) in airtight containers in the fridge for up to 3‑4 days.
Reheating: Rewarm the chicken and rice gently in the microwave or oven until heated through. Add fresh cucumber, tomatoes and herbs just before serving so they remain crisp. Reunion of components yields best texture.
Meal‑prep tip: Portion out rice and chicken in meal‑prep containers, add chopped veggies and keep sauces separate until serving to preserve freshness.

FAQs

How long can I marinate the chicken?

You can marinate the chicken for at least one hour; for best flavor, you can marinate overnight (up to 12 hours) in the fridge.

Can I use chicken breast instead of thighs?

Yes — you can substitute boneless skinless chicken breast. Note that breast may cook faster and will be leaner, so watch the cooking time to avoid drying.

Is this dish gluten‑free?

Yes, the main components are naturally gluten‑free. Just be sure the hummus you choose is labelled gluten‑free if you are strictly avoiding gluten.

Can I make the tzatziki ahead of time?

Absolutely. The tzatziki sauce can be prepared ahead and stored in the fridge for 1‑2 days. Stir before serving.

Can I freeze leftovers?

You can freeze the chicken (without assembled bowls) for up to 2‑3 months. Freeze rice and veggies separately if possible, though fresh veggies may get watery after thawing. When ready, thaw overnight in the fridge, then reheat.

What if I don’t have all the spices (like turmeric or cinnamon)?

If you don’t have turmeric or cinnamon, you can skip one or both, but the signature shawarma flavor will be slightly milder. Try to keep cumin and paprika for the core flavor.

How spicy is this dish?

The recipe uses crushed red pepper flakes “to taste.” You can adjust the amount (or omit) depending on how much heat you like.

Can I serve this without rice?

Yes. You can serve the chicken and veggies over greens (like a salad) or use cauliflower rice for a lower‑carb version.

What kind of hummus works best?

Plain or lightly seasoned hummus works well. If you want to experiment, a garlic or roasted red pepper hummus can add extra flavor, but keep the texture smooth.

Can I make this vegetarian?

Yes — substitute chickpeas or tofu for the chicken, and use a plant‑based yogurt for the tzatziki. The rest of the ingredients remain the same, so you still get lots of flavor and freshness.

Conclusion

These chicken shawarma bowls combine bold Middle‑Eastern inspired spices with fresh Mediterranean elements, making for a satisfying, flavorful meal. Whether you’re cooking for a weeknight dinner or prepping for lunches ahead, this recipe delivers versatility, ease and deliciousness. Enjoy building your bowls and discovering your favorite topping combinations!